Ultimate Coffee Cocoa Brownies Recipe – Easy Chocolate Bake

Last Updated on 5 months ago by Neha Deshmukh

Ultimate Coffee Cocoa Brownies Recipe – Easy Chocolate Bake

Hey everyone! If you’re anything like me, a good brownie can solve almost any problem. Seriously, is there anything more comforting than a warm, fudgy square of chocolatey goodness? I’m so excited to share my go-to recipe for Coffee Cocoa Brownies – they’re unbelievably easy to make, and the coffee really takes the chocolate flavor to the next level. Trust me, you’ll be making these again and again!

Why You’ll Love This Recipe

These aren’t just any brownies. They’re intensely chocolatey, with a subtle coffee kick that enhances all the deliciousness. Plus, they come together super quickly – perfect for when that chocolate craving hits and you don’t want to spend hours in the kitchen. They’re also incredibly versatile; you can easily customize them with nuts, chocolate chips, or even a swirl of caramel. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up a batch of these amazing brownies:

• 1 cup all-purpose flour (120g)
• ¾ cup cocoa powder (75g)
• 1 cup brown sugar (200g)
• ½ tsp salt
• ¼ tsp baking powder
• 1 tsp instant coffee powder
• 3 large eggs, whisked
• 100 gm butter, melted (about ½ cup)
• ¼ cup oil (60ml)
• 2 tsp vanilla extract

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Coffee Powder: Don’t skip this! It doesn’t make the brownies taste like coffee, but it really deepens the chocolate flavor. I use instant coffee powder, but you can use finely ground espresso powder too.
• Cocoa Powder: I prefer using a good quality Dutch-processed cocoa powder for a richer, smoother flavor. But natural cocoa powder works great too – it’ll just give a slightly different (still delicious!) result.
• Butter vs. Oil: The combination of melted butter and oil is my secret weapon. Butter adds flavor, while oil keeps the brownies super moist and fudgy. You really get the best of both worlds!

Step-By-Step Instructions

Alright, let’s get baking! It’s easier than you think.

1. First, preheat your oven to 180°C (350°F). Then, grease a 13×9-inch baking pan really well. Nobody wants stuck brownies!
2. In a large bowl, whisk together the flour, cocoa powder, brown sugar, salt, baking powder, and coffee powder. Make sure everything is nicely combined.
3. Now, add the whisked eggs, melted butter, oil, and vanilla extract to the dry ingredients. Mix until you have a smooth, glossy batter. Don’t overmix – just until everything is combined.
4. Pour the batter into your prepared pan and spread it out evenly.
5. Bake for 25 minutes, or until the edges start to pull away from the sides of the pan. A toothpick inserted into the center should come out with a few moist crumbs attached.
6. Let the brownies cool completely in the pan before slicing. I know it’s hard, but trust me, it’s worth the wait!

Expert Tips

Here are a few things I’ve learned over the years to make these brownies even better:

• Don’t overbake! Slightly underbaked brownies are much better than dry, crumbly ones.
• Use room temperature eggs for a smoother batter.
• For extra fudgy brownies, use a little less flour (about ¾ cup).
• A sprinkle of flaky sea salt on top after baking elevates the flavor beautifully.

Variations

Want to switch things up? Here are a few ideas:

• Fudgy vs. Cakey Brownies: For super fudgy brownies, use more butter and less flour. For cakey brownies, use a little more flour and baking powder.
• Nut Additions: My family loves adding chopped walnuts or pecans to the batter. About ½ cup is perfect.
• Vegan Adaptation: You can easily make these vegan by using flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and vegan butter.
• Gluten-Free Adaptation: Substitute the all-purpose flour with a gluten-free all-purpose blend.

Serving Suggestions

These brownies are delicious on their own, but they’re even better with a scoop of vanilla ice cream or a dollop of whipped cream. A glass of cold milk is also a classic pairing! They’re perfect for a cozy night in, a potluck, or just a little self-care treat.

Storage Instructions

Leftover brownies (if there are any!) can be stored in an airtight container at room temperature for up to 3 days. To keep them extra moist, you can also store them in the refrigerator for up to a week. Just let them come to room temperature before enjoying.

FAQs

Let’s answer some common questions:

• Is it better to use Dutch-processed or natural cocoa powder for this recipe? Dutch-processed cocoa powder will give you a richer, smoother flavor, but natural cocoa powder works just fine too!
• Can I substitute the oil with more melted butter? You can, but the brownies might be a little less fudgy.
• How can I tell if the brownies are baked perfectly? A toothpick inserted into the center should come out with a few moist crumbs attached.
• Can these brownies be made a day ahead? Absolutely! They actually taste even better the next day.
• What’s the best way to store leftover brownies to keep them moist? Store them in an airtight container at room temperature or in the refrigerator.

Enjoy baking (and eating!) these delicious Coffee Cocoa Brownies! Let me know in the comments how they turn out for you. Happy baking!